The history of diamond salt began 200 million years ago. The Himalayan Mountains were born in a collision of the Indo-Australian and Eurasian plates that closed the Tethys Ocean separating them. The slow evaporation of this ocean water left behind these rose salt crystals, rich in minerals and trace elements.
Alexander the Great was the first to bring this precious Kashmir salt to Europe, around 350 years BC. In antiquity it was reserved for high religious leaders and emperors.
The cristals are carefully extracted by hand from the Khewra Mines deep in the Himalayas. These fossilized crystals of sea salt, commonly known as rock salt, mineral salt, or earth salt, are unpolluted, additive-free, and unrefined. Consequently, the body can assimilate 100% of it. These mines are nowhere close to being exhausted - they still contain 600 million tons of salt !
This is the purest salt in the world. Its flavour is a little less salty than fleur de sel and its structure is slightly drier, so it can be used in a mill. Its neutral taste goes with everything. Its colour may vary from rose to red depending on the iron content. An earth salt, it is non-iodized. Its colour and shape are stylish and impressive
|Shelf life||10 years|